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Tuesday, October 21, 2014

Slow Cooking Pot Roast

A couple of Sundays ago I made a pot roast dinner but I wanted to try something different. I normally do the typical can of cream of mushroom soup and Lipton onion soup mix recipe. I wanted to get away from all the preservatives and try something different. I came across a slow cooking roast recipe on Pinterest and then made a few of my own changes.  Here is how I made our roast.

Slow Cooking Pot Roast

1 chuck roast (mine was 2.5 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch

Seasoning Mix -
1 tablespoon garlic powder
1 tablespoon peppercorns
1 tablespoon paprika
1 tablespoon parsley
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

-  Combine together seasoning mix in a small bowl.  Set aside.

-  Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.

-  Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

  -  Place the chopped vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
-  Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.

-  Cook on low for 9 hours or on high for 6 hours.

-  Spoon most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

-  Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.

I think next time I will use less olive oil. I didn't think I was using much since I just lightly coated the roast and veggies. However, I did not make the gravy with ours so maybe that would have used up my extra oil. It was delicious anyhow and I all the fresh herbs could be smelled for days in our house. Great alternative to using processed ingredients. The husband was pleased and I will for sure be making this one again! 

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  1. Ohh yum that looks so good! Will definitely have to try this!

  2. Yum! I've only ever cooked a pot roast once and it was pretty good. I'm going to have to try this version though!